What ‘party’ you say?

Well, it is my daughter’s birthday, “Happy Birthday Amber!” and these were made with love (and delivered) in her honor.

So that is why I only got one. She is after all, the Birthday Girl and I’m just the taste-tester, so I get one bar and she gets the rest.

She likes it when I make gluten-free desserts, so it sort of makes sense to make her a celebratory gluten-free dessert.

I was thinking about baking her a cake, because that’s so traditional, but I didn’t have a lot of time and these irresistible bars are super easy to make and they turned out beautifully, so it worked out in both of our best interests in the end.

And now they’ve left the house. Amber and the GF Healthy Birthday Peanut Butter Chocolate Chip Bars. I.can’t.stop.thinking.about.those.bars.ugh.

Seriously, as I said, these are so super easy, you don’t even need a mixer.

What’s in these bars that make them so delish?

These bars have almond flour and coconut flour in them. The coconut flour gives the bars a finer, velvety texture when combined with the almond flour and they taste incredible.

Sprinkles for the topCould use your favorite nuts or sea salt for other options

Instructions

Preheat oven to 350 degrees F.

Line a 8x8 inch baking pan with parchment paper and spray with nonstick cooking spray to prevent sticking. Set aside.

In a large bowl, whisk together the eggs, sugar, peanut butter, melted butter and extract until smooth.

In another bowl whisk together the almond flour, coconut flour, baking soda and salt well then add to the wet ingredients and mix to cookie dough consistency, then fold in the chocolate chips.

Add batter to the prepared pan and spread evenly. Bake for 18-25 minutes until edges are just slightly golden. We want to slightly underbake these so they stay gooey.

Once done baking, immediately sprinkle with with colored sprinkles

Remove bars from pan after 15 minutes and cut into bars. You get 12 to 16 bars for the Birthday Girl or Boy!!

Aso Delicious with a scoop of peanut butter cup ice cream for a yummy sundae.

Notes

To make these vegan substituting eggs and chocolate chips: 2 flax egg 2 tablespoons flaxseed meal + 6 tablespoons cold water Mix in a small bowl, then place in the fridge for 5 minutes to thicken up before adding to wet mixture. Replace vegan chocolate chips with regular chocolate chips.